Sunday, October 10, 2010

Tondli / Kundru / Ivy Gourd with Chickpea powder

Adapted from

Tondli / Ivy Gourd - 25 pieces, ends trimmed and sliced lengthwise into 4 pieces
Cumin Seeds - 1/2 tsp
Curry Leaves - 6
Green Chilli - 4
Onion - 1/2 cup, chopped
Turmeric - a pinch
Coriander powder - 1/2 tsp
Olive Oil - 1 tbsp

For Spicy Chickpea Powder, slow roast the following spices and ground to a fine powder:
Grated Dry Coconut - 1 tbsp
Garlic Cloves - 1
Dry Red Chillies - 2
Cumin Seeds - 1 tsp
Roasted chickpeas / Dalia - 2 tbsp
Salt - a pinch

Heat oil in a pan and temper with cumin seeds, curry leaves and green chillies.

Add the chopped onion and fry till transparent.

Then add the tongli slices, reduce to low flame and cover and cook, stirring once in a while, for atleast 20 minutes till the tondlis are half done.

Add salt, turmeric and coriander powder and cover and cook again till all the moisture is evaporated and the tondlis look wrinkled. Then add the spice powder, mix well  and cook uncovered for 5 minutes more.

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